By Tessa Kiros
This stock is very light and is used for cooking risottos, serving pasta in broth and for adding to long-cooked meat, poultry, fish or vegetable dishes for a fuller flavour rather than adding water.
Put the ingredients into a large saucepan and cover with about 3 litres (12 cups) of cold water. Add a little salt. Bring to the boil and skim the surface of any scum with a slotted spoon. Lower the heat a